Hello Tom. Yes, chicken broth mixed with either fresh lemon juice or apple cider vinegar works wonderfully as a substitute for dry white wine in risotto.
In a traditional risotto, the primary role of white wine is to deglaze the pan after toasting the rice and to provide acidity. That acidity is essential because it cuts through the rich starch of the rice, the butter, and the parmesan cheese, preventing the dish from tasting flat or one-dimensional.
To replace the wine, you can use a base of warm chicken broth spiked with acid. A good rule of thumb is to use one cup of chicken broth mixed with one tablespoon of fresh lemon juice or apple cider vinegar for every cup of white wine called for in the recipe. Add this mixture right after toasting your aromatics and rice, allowing the grains to absorb the liquid before you start ladling in your regular warm broth.
Regarding the flavor, both options turn out very well:
Lemon juice provides a clean, bright citrus note that pairs exceptionally well with vegetable, chicken, or seafood risottos.
Apple cider vinegar offers a mild, slightly fruity tang that works particularly well with earthy ingredients like mushrooms, butternut squash, or standard parmesan risottos.
As long as you stick to that moderate ratio of acid so it does not overpower the dish, your risotto will have the right balance and creaminess.
